Description
A comforting and creamy Cheeseburger Soup packed with ground beef, vegetables, and cheesy goodness, perfect for a hearty lunch or dinner.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- ¾ cup chopped onion
- ¾ cup shredded carrots
- ¾ cup diced celery
Seasoning and Dairy
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 4 tablespoons butter divided
- 3 cups chicken broth
- 4 cups peeled and diced potatoes
- ¼ cup all-purpose flour
- 2 cups Velveeta processed cheese cubed or 2 cups shredded cheddar cheese
- 1 ½ cups milk
- ¾ teaspoon salt
- ¼ to ½ teaspoon pepper
- ¼ cup sour cream
Instructions
- Brown the beef: In a 3-quart saucepan, brown 1 pound of ground beef over medium heat. Drain excess fat and set the beef aside.
- Sauté the vegetables: In the same saucepan, add 1 tablespoon of butter. Then add ¾ cup chopped onion, ¾ cup shredded carrots, ¾ cup diced celery, 1 teaspoon dried parsley flakes, and 1 teaspoon dried basil. Cook over medium heat until the vegetables are tender.
- Add broth and simmer: Pour in 3 cups chicken broth, add 4 cups peeled and diced potatoes, and the cooked ground beef. Bring to a boil, then reduce heat to low, cover, and simmer for 12 minutes or until potatoes are tender.
- Prepare the roux: In a small skillet, melt the remaining 3 tablespoons of butter over medium heat. Stir in ¼ cup all-purpose flour and cook, stirring constantly, for 3 to 5 minutes until bubbly and lightly golden.
- Thicken the soup: Slowly whisk the roux into the simmering soup. Bring to a boil and cook for 2 minutes while stirring continually. Reduce heat to low.
- Add cheese and milk: Stir in 2 cups of cubed Velveeta or shredded cheddar cheese, 1 ½ cups milk, ¾ teaspoon salt, and ¼ to ½ teaspoon pepper. Cook and stir until the cheese is fully melted and the soup is creamy.
- Finish with sour cream: Remove the soup from heat and stir in ¼ cup sour cream until well incorporated. Serve hot.
Notes
- For a richer flavor, you can use half-and-half instead of milk.
- Adjust the pepper to taste, depending on your preference for mild or slightly spicy soup.
- Shredded cheddar cheese can be substituted for Velveeta for a more natural cheese flavor.
- Use low-sodium chicken broth to control the salt content if desired.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 55 mg
